Low Carb Cheesy Zucchini Casserole

This low carb cheesy zucchini casserole is layered with plenty of zucchini, parmesan cheese and a couple of eggs. It's the perfect breakfast dish, and it's completely perfect for both adults and kids alike. Healthy, easy, low carb, gluten free, and it only takes about 10 minutes to prepare!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 186kcal

Author Monica Stevens Le

Ingredients

2 pounds zucchini
2 cups Parmesan cheese shredded, see notes
2 large eggs
1 1/2 cups unsweetened almond milk see notes
kosher salt to taste
black pepper to taste

Instructions

Heat the oven to 375 degrees Fahrenheit and adjust the oven rack to the middle position.
Using a mandolin or a sharp knife, thinly slice the zucchini into even rounds. Sprinkle salt all over the zucchini rounds and toss well with your fingers. Let them sit for 20-30 minutes.
Place the zucchini into a cheese cloth or between two towels and give it several squeezes to take out all the excess moisture.
In a mixing bowl, whisk the eggs with milk. Season with salt and pepper. Stir in 1 cup of the shredded cheese.
In a quiche or pie pan, add half of the zucchini rounds and sprinkle 1/2 cup cheese on top.
Arrange another layer of zucchini and pour the milk mixture on top. Add the remaining 1/2 cup of shredded cheese.
Bake the zucchini casserole in the oven for about 45-55 minutes until set and the top of the quiche is golden brown throughout.
Remove from the oven and serve warm.

Notes

Feel free to use cheddar cheese or another favorite cheese of yours that melts well.

You can use any non-dairy milk that is unsweetened or use regular milk if you are okay with consuming that much dairy.

Nutrition